Maple-glazed pork tenderloin with cauliflower

By barbsjustagirl

Ingredients

• 1 tablespoon whole-grain mustard
• 1 tablespoon minced fresh rosemary
• 1 pound cauliflower florets (about 1 small head)
• 1/4 cup dried apricots (about 5), diced
• 2 teaspoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3/4 teaspoon salt, divided
• 1 pound pork tenderloin
• 1 tablespoon maple syrup

Details

Servings 4
Adapted from shape.com

Preparation

Step 1

Mix mustard and rosemary in a small bowl and set aside.
Combine the next five ingredients (cauliflower through coriander) in a medium bowl, add 1/4 teaspoon salt, mix well, set aside.

Preheat oven to 425 degrees.
Brush pork with maple syrup and sprinkle with the remaining 1/2 teaspoon salt. In an oven-proof pan sear the pork on both sides over medium-high heat until maple syrup caramelizes. Remove pork to a plate, spread mustard-rosemary mixture on top of pork and set aside.

Deglaze the pan with one tablespoon of water, scraping cooked bits with a wooden spoon. Add cauliflower to the pan and cook for about 5 minutes. Remove pan from heat. Top cauliflower with pork and place pan in the oven. Roast until the meat thermometer reaches 145 degrees, about 20 minutes. Remove from oven and cover with foil, let rest for 5 minutes. Slice pork and serve with cauliflower.